Pan Seared Pork Chops

Serves 2.

Dredge 2 thick bone-in pork chops in flour. Shake off excess flour. Season/rub with salt, pepper, thyme, garlic powder on each side.

In a heavy skillet, with no oil, sear the pork chops on high heat until golden brown on each side. Remove to plate.

Reduce heat to medium low and add olive oil and a pat or two of butter. Add a minced shallot and when browned, deglaze with a 1/2 cup white wine. Stir and reduce by half.

Put pork chops back into the pan and stir into sauce for a few minutes.

Plate with sauce and your favorite starch and veg.

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Pulled Pork Tenderloin

2 lb. pork tenderloin cut in half crosswise.

In a large stock pot, brown 2 thickly sliced sweet onions in a little olive oil.

Brown both pieces of the pork on all sides.

Season with garlic powder, ground black pepper, cayenne to taste.

Add 1 bottle of Pilsner Urquel beer, or other Oktober brew of your choice.

Bring to boil.

Turn to low and add spicy barbecue sauce of your choice. I used Maple Chipotle and a little Sesame Sriracha.  2 cups total.

Cover and simmer for 4-6 hours, until meat is easily pulled apart.

Pour out excess liquid.

Pull the meat and put back into stock pot. Add more barbecue sauce to taste.

Add 1 can Great Northern white beans. Simmer uncovered for another 1/2 hour.

Serve over braised red cabbage.

Panko Pork Chops

2 medium thick pork chops, bone in. Dry both sides on paper towels.

Brush each side with olive oil, and dip into a shallow dish of seasoned panko crumbs.

In a heated skillet sear chops on both sides until crispy. Remove.

Fry slices of sweet and hot peppers and onions in a little olive oil until brown.

Move to sides of pan and place pork chops in the middle.

Add favorite Sriracha sauce to the peppers and onions. Not on the chops.

Cover pan and turn to low for 20 minutes until chops are heated through.

Juicy and tender.

Serve with the spicy vegs.

Pork Tenderloin Steaks

After years of looking for recipes for pork tenderloin, it’s clear that butterflying and grilling with a rub is most flavorful. But, it dries out. And, winter is here. The moistest tenderest methodology I’ve found is the following:

Cut the loin crosswise into 4-5 chunks, depending on length and size.

Between two sheets of cling wrap, pound out the slices, both sides, so that they flatten to a little steak of about 1/2″.

Marinade in a favorite sauce. I like Stonewall Kitchen Teriyaki, Sriracha, Wasabi Ginger, or Maple Chipotle sauces. I also add a little balsamic vinegar.

Coat both sides of pork tenderloin steaks.

Cover and refrigerate for 4 hours or more.

When ready to cook, bring to room temperature.

Sauté and brown 2 julienned bell peppers, a chile or jalapeño pepper and a sliced onion in a large frying pan in a little olive oil.

Push to outer sides of pan.

Take pork tenderloin steaks out of marinade, pat dry and sear on both sides.

Add 1/4 cup chicken broth and stir to deglaze.

Add more fresh sauce over the meat.

Cover and simmer for 10-15 minutes until cooked through but still pink.

Serve topped with peppers, onions and sauce juices over rice.

Glazed Pork Roast

3 – 5 lbs. bone-in pork loin roast.

Serves 4-6.
For the glaze:

In a medium saucepan, brown 1/2 onion chopped in a little olive oil.

Add 1 cup balsamic vinegar, 2 tsp. thyme.

Boil to reduce by half and put in a pyrex cup.

In the saucepan, boil 2 cups chicken stock, boil to reduce to 1 cup.

Add back the balsamic reduction.

Stir in 1 cup molasses, honey or maple syrup.

Stir in 1 tbs. Dijon mustard, 1/4 tsp. red pepper flakes, 1 tbs. garlic powder.

Boil until thickened. Let cool.

Pre-heat oven to 500 degrees.

Pat dry 3-5 lb. pork loin roast bone-in. Put in a large roasting pan.

Score the fat on top in cross-hatched pattern, not too deep, with tip of knife.

Sprinkle sea salt on top.

Brush glaze over the roast, making sure it penetrates the slits.

Put in the very high pre-heated oven for 10 minutes.

Remove roast and turn oven to 275 degrees.

Wait until oven reduces to 350 degrees and put a cookie sheet of water under roasting pan.

Put roast back in on middle rack for 2 hours.

Pork Roast en Cocotte

It’s Fall. Time for a fan fave.

Slow braise on top of the stove. 2-3 lb. pork loin roast, bone-in.

Cut slits in the fat side of the roast and insert slivers of fresh garlic and a couple whole black peppercorns in each. Push them into the slits.

Brown roast on all sides in olive oil on high heat in a large stock pot.

Remove to a plate.

Into the stockpot, add chopped leek, small onion, celery greens, carrot, parsnip for a mirepoix bed. Brown.

Add a few more peppercorns.

Pour in 1 cup chicken broth, stir vegetables.

Put roast on top of vegetables, cover and bring to boil.

Turn to lowest heat and simmer for 1 1/2 hours.

Add 3-4 coarsely chopped carrots, celery stalks, quartered onions, 6-8 small red potatoes, or quarter 3 large.

Season with a little dried thyme, salt to taste.

Cover and simmer for another hour or until vegetables are cooked but not mushy.

 

Options.

I sometimes use white wine with broth, but never too much liquid, about a cup or two total.

A chopped parsnip is also good with the carrots and other vegetables.

Chopped turnips can be substituted for the potatoes.

Fresh garden peas can be added 15 minutes before serving.

Colitti Spaghetti

They rhyme in our world. Like confetti.

It’s a deep, thick sauce made with pork chop, bone-in. Serves 6.

In a stock pot, brown a large bone-in pork chop and 1/2 sweet onion, chopped.

Add 1 16-oz. can whole tomatoes
Fresh basil leaves, shredded
Dried oregano to taste
Ground black pepper to taste
4 cloves crushed garlic
1/2 cup of Chianti or dry red wine

Bring to boil, then turn to low. Let simmer uncovered for a couple of hours. Stir occasionally.

Pork should fall off the bone, tender and juicy. Remove the bone. Sauce should be dark and rich. What we Colitti’s called “dirty”.

Serve with Spaghetti and freshly grated romano-parmesan mix and garlic bread.